Hi! We’re JB & Renée, the Traveleaters! Welcome to Will Fly for Food, a travel blog for the gastronomically inclined.

Like you, we long for travel and adventure. And we LOVE food, so much so that it plays a huge role in our travel decisions. If a destination promises to have interesting food, then you can be guaranteed it’s high up on our bucket list (if we haven’t been there already!). Food excites us so much that a hawker stall in Penang known for serving the same iconic dish for decades is every bit as important to us as a UNESCO World Heritage site.

Demolishing a dürüm at Dürümzade in Istanbul, Turkey

Posing with macaws, Bali Bird Park, Ubud, Bali, Indonesia

Dwarfed by bamboo, Arashiyama Bamboo Groves, Kyoto, Japan

We live in the Philippines now, though we both spent a significant portion of our lives in the US. Ren worked for many years as a travel agent in Beverly Hills, serving celebrity clients like Kelly Rutherford (Serena’s mom on Gossip Girl), Jason Hervey (Fred Savage’s annoying brother Wayne on Wonder Years), and everybody’s favorite 80s heartthrob, Leif Garrett.

As for me, I bounced around from state to state because of school. I attended boarding school in Rhode Island before getting a degree in English Literature at Georgetown University in Washington, DC. I followed my heart to San Francisco and pursued a second degree in Fine Art/Illustration at the Academy of Art University before working as a web designer for the healthcare division of Oprah Winfrey’s high-profile website for women, oxygen.com.

Eating the world’s longest oyster, Puerto Princesa, Palawan, Philippines

We moved back to the Philippines around the same time — me in 2001, and Ren a year later in 2002. We met late that year and got married in 2005. We don’t have any kids of our own but we do have three adorable pugs named Henry, Mona, and Andy. ♥

Loving the cherry blossoms in Jinhae, South Korea

For the last few years, I’ve been a location-independent designer/illustrator/blogger while Ren’s been working as a domestic engineer (aka housewife). We’ve been bitten by the travel bug in recent years and now long for a life of travel and adventure. And of course, lots and lots and lots of eating. Apart from visiting as many countries as we can, we’ve made it our quest to try every country’s (unofficial) national dish(es) while we’re there. Here’s what’s on the menu:

NATIONAL DISH QUEST

    Asia

  • Afghanistan: Kabuli palaw
  • Bahrain: Machboos
  • Bangladesh: Rice and ilish, Shorshe ilish, Machh bhaja, Machher jhol, Bhuna, Chicken korma
  • Bhutan: Ema datshi
  • Brunei: Ambuyat
  • Burma: Mohinga
  • Cambodia: Amok trey, Samlor kako
  • China: Peking duck, Noodles (Lo mein, Chow mein and Lamian), Fried rice, Dumplings
  • East Timor: Ikan pepes
  • Hong Kong: Char siu, Dim sum
  • India: Rice and curry
  • Indonesia: Tumpeng, Sate, Soto, Nasi goreng, Gado gado
  • Iran: Abgoosht chelo kabab, Ghormeh sabzi
  • Iraq: Samak masgouf, Kleicha
  • Israel: Meorav yerushalmi, Hummus, Shakshuka, Falafel
  • Japan: Sushi, Japanese curry, Ramen
  • Jordan: Mansaf
  • Kuwait: Machboos
  • Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
  • Laos: Tum mak hoong (Green papaya salad), Larb with sticky rice
  • Lebanon: Kibbeh, Tabbouleh
  • Macau: Minchee
  • Malaysia: Nasi lemak, Satay, Laksa, Roti canai
  • Maldives: Garudhiya
  • Mongolia: Buuz
  • Nepal: Dal bhat
  • North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
  • Oman: Shuwa
  • Pakistan: Biryani, Nihari
  • Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with tahini
  • Philippines: Adobo
  • Qatar: Machboos
  • Saudi Arabia: Kabsa, Saleeg
  • Singapore: Chilli crab, Hainanese chicken rice
  • South Korea: Kimchi, Bibimbap, Galbi, Ramyeon
  • Sri Lanka: Rice and curry
  • Syria: Kibbeh
  • Taiwan: Beef noodle soup
  • Tajikistan: O’sh (pilaf)
  • Thailand: Pad Thai, Tom yum goong
  • Turkmenistan: Palaw
  • United Arab Emirates: Biryani
  • Uzbekistan: O’sh (pilaf)
  • Vietnam: Phở, Gỏi cuốn, Bánh mì
  • Yemen: Saltah
  • Oceania

  • Australia: Meat pie, Roast lamb
  • Federated States of Micronesia: Lumpia, Adobo, Sinigang, Bistek, and Lechon
  • Fiji: Fijian kokoda
  • Kiribati: Palusami
  • Marshall Islands: Macadamia nut pie
  • Nauru: Coconut fish
  • New Zealand: Bacon and egg pie, lamb, pavlova
  • Palau: Bat soup
  • Papua New Guinea: Mumu
  • Samoa: Palusami
  • Solomon Islands: Poi
  • Tuvalu: Pulaka
  • Vanuatu: Lap lap
  • North America

  • Antigua and Barbuda: Pepperpot, Fungee
  • Bahamas: Crack conch with peas and rice
  • Barbados: Cou-Cou and flying fish
  • Belize: Boil up
  • Bermuda: Bermuda fish chowder
  • Canada: Nanaimo bar, Poutine, Butter tarts, Kraft dinner, Tourtière
  • Costa Rica: Gallo pinto
  • Cuba: Ropa vieja, Moros y cristianos
  • Dominica: Mountain chicken, Fish broth
  • Dominican Republic: La Bandera (“The Flag”; rice, red beans, and meat (beef, chicken, pork, or fish)), Sancocho
  • El Salvador: Pupusa
  • Grenada: Oil down
  • Guatemala: Fiambre, Pepian (hearty meat stew)
  • Haiti: Diri ak djon djon
  • Honduras: Baleada, Carne asada, Sopa de caracol
  • Jamaica: Ackee and saltfish, Jerk chicken, Jamaican patty
  • Mexico: Mole poblano, Chiles en nogada
  • Montserrat: Goat water
  • Nicaragua: Gallo pinto, Churrasco (skirt steak)
  • Panama: Sancocho de gallina
  • Puerto Rico: Arroz con gandules, Lechon, Mofongo
  • Saint Kitts and Nevis: Saltfish
  • Saint Lucia: Green fig and salt fish
  • Saint Vincent and the Grenadines: Roasted breadfruit and fried jack fish
  • Trinidad and Tobago: Callaloo, Doubles
  • United States of America: Apple pie, Buffalo wings, Fried chicken, Hamburger, Hot dog, Macaroni and cheese / Poi, Saimin, Loco moco, Poke (Hawaii) / Fish and fungi (United States Virgin Islands)
  • South America

  • Argentina: Asado, Empanada, Locro, Alfajor, Milanesa, Choripán
  • Aruba: Keshi yena
  • Bolivia: Salteñas
  • Brazil: Feijoada
  • Chile: Empanada, Pastel de choclo
  • Colombia: Sancocho, Ajiaco, Bandeja paisa
  • Ecuador: Encebollado, Fritada, Guatitas, Ceviche
  • Guyana: Pepperpot
  • Paraguay: Sopa paraguaya
  • Peru: Ceviche
  • Suriname: Pom
  • Uruguay: Asado, Chivito
  • Venezuela: Pabellón criollo
  • Europe

  • Albania: Tavë kosi
  • Andorra: Escudella
  • Armenia: Khash, Harissa, Dolma, Khorovats
  • Austria: Wiener schnitzel, Tafelspitz
  • Azerbaijan: Dolma, qutab
  • Belarus: Draniki
  • Belgium: Moules-frites, Belgian waffle, frites
  • Bosnia and Herzegovina: Bosnian pot, Ćevapi
  • Bulgaria: Banitsa, Bob chorba
  • Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
  • Cyprus: Fasolada
  • Czech Republic: Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut), Svíčková
  • Denmark: Stegt flæsk (Fried pork and potato-based dish), Bøfsandwich, Frikadeller and Smørrebrød
  • Estonia: Verivorst with mulgikapsad (Sauerkraut stew)
  • Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
  • France: Crêpe, Pot-au-feu, Macarons, Bisque
  • Georgia: Khachapuri, Khinkali
  • Germany: Currywurst, Sauerbraten, Bratwurst, Eisbein (ham hock) with sauerkraut (Fermented cabbage)
  • Gibraltar: Profiteroles
  • Greece: Fasolada, Moussaka, Souvlaki, Magiritsa, Kokoretsi
  • Hungary: Gulyás, Lecsó
  • Iceland: Hákarl, Þorramatur
  • Ireland: Colcannon, Irish stew
  • Italy: Pasta, Polenta, Pizza, Risotto
  • Kazakhstan: Beshbarmak, Shalgam
  • Latvia: Latke
  • Liechtenstein: Käsknöpfle
  • Lithuania: Cepelinai
  • Luxembourg: Judd mat Gaardebounen
  • Macedonia: Tavče Gravče
  • Malta: Pastizzi, Rabbit stew (Fenkata)
  • Moldova: Mamaliga
  • Monaco: Barbaguian
  • Montenegro: Kačamak, Raštan
  • Netherlands: Stamppot, Hutspot
  • Norway: Fårikål
  • Poland: Bigos, Pierogi,[112] Kotlet schabowy,[113] Żurek, Gołąbki
  • Portugal: Bacalhau, Francesinha
  • Republic of Tatarstan: Öçpoçmaq
  • Romania and Moldova: Mămăligă, Sarmale, Mici
  • Russia: Pelmeni, Shchi, Kasha, Pirogi, Pirozhki
  • San Marino: Torta tre monti
  • Serbia: Ćevapčići (Grilled minced meat sausages), Pljeskavica (Meat patty), Ražnjići (Skewered meat), Gibanica (Pastry), Ajvar (Relish), Pasulj (Bean soup), Punjena paprika (Filled peppers), Sarma (Filled leaves), Fisherman’s soup
  • Slovakia: Bryndzové halušky
  • Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
  • Spain: Tortilla española (National) / Gazpacho (Andalusia) / Fabada asturiana (Asturias) / Tombet, Ensaïmada (Balearic Islands) / Marmitako, Chistorras (Basque Country and Navarre) / Sancocho, Papas arrugadas (Canary Islands) / Pa amb tomaquet (Catalonia) / Empanada, Polbo á feira, Caldo gallego (Galicia) / Cocido madrileño, Patatas bravas (Madrid) / Paella (Valencia)
  • Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
  • Switzerland: Cervelat, Fondue, Rösti
  • Tula, Russia: Tula gingerbread
  • Turkey: Döner, Kuru fasulye with pilav
  • Ukraine: Borscht, Varenyky
  • United Kingdom: Fish and chips, Chicken tikka masala (National) / Roast beef and corned beef, Plum pudding, Sunday roast (England) / Cornish pasty (Cornwall) / Ulster fry (Northern Ireland) / Skeddan jiarg (Isle of Man) / Haggis (Scotland) / Cawl (Wales)
  • Africa

  • Algeria: Couscous
  • Angola: Moamba de galinha
  • Benin: Kuli kuli
  • Botswana: Seswaa
  • Burkina Faso: Riz gras
  • Burundi: Elephant soup
  • Cameroon: Ndolé
  • Cape Verde: Cachupa
  • Greenland: Kiviak
  • Central African Republic: Cassava
  • Chad: Boule
  • Comoros: Langouste a la Vanille
  • Democratic Republic of the Congo: Poulet à la moambé
  • Djibouti: Skoudehkaris
  • Egypt: Ful medames, Kushari, Molokhia, Falafel
  • Equatorial Guinea: Succotash
  • Eritrea: Zigini with injera, Gored gored
  • Ethiopia: Wat with injera, Fit-fit
  • Gabon: Poulet nyembwe
  • Gambia: Benachin
  • Ghana: Fufu, Banku, Jollof rice
  • Guinea: Poulet yassa
  • Guinea-Bissau: Jollof rice
  • Ivory Coast: Fufu, Kedjenou
  • Kenya: Ugali, Sukuma wiki, Nyama choma
  • Liberia: Dumboy
  • Libya: Bazeen, Usban
  • Madagascar: Romazava
  • Malawi: Nshima
  • Mali: To et Tokorodji, Tiguadege na
  • Mauritania: Thieboudienne, Couscous
  • Mauritius: Octopus curry, Rougaille, Gateux piment
  • Morocco: Couscous, Tagine
  • Mozambique: Frango
  • Namibia: Süßer hirsebrei
  • Niger: Djerma stew, Rice
  • Nigeria: Fufu and egusi soup
  • Republic of the Congo: Poulet moambé, Yassa
  • Sao Tome and Principe: Palm oil stew
  • Senegal: Thieboudienne
  • Seychelles: Fruit bat soup
  • Sierra Leone: Cassava leaves
  • Somalia: Canjeero with goat stew, Lahoh, Gashaato (Coconut confection)
  • South Africa: Bobotie
  • Sudan: Ful medames
  • Swaziland: Karoo roast ostrich steak
  • Tanzania: Ugali
  • Togo: Yeyebessissi
  • Tunisia: Couscous, Kabkabou
  • Uganda: Matoke
  • Zambia: Nshima
  • Zimbabwe: Sadza

We know what you’re thinking. That’s a lot to eat for just two people right? Well it is, which is why we’d like to invite our fellow Traveleaters to join us in our quest. If you’d like to share your stories on Will Fly for Food about eating any of the dishes above, then feel free to send us a message. To be considered for publication, you need to: A) have eaten the dish in that actual country; and B) have your own picture of the dish.

Aside from sharing our experiences with you, we also write comprehensive travel and food guides that we hope can help you plan your next vacation. If you have any questions about anything, anything at all, please don’t hesitate to leave a comment on any post or send us an email. We’re always happy to help.

Thanks for stopping by and happy Traveleating! 🙂

Crossing the Calcium Travertines in Pamukkale, Turkey

By the way, in case you missed it, this is a personal blog. It expresses my thoughts and opinions at the time, nothing more. I’m not an expert on anything so if I’ve posted any wrong information, please do let me know. Thanks!